So, I stumbled across a recipe on the internets for home-made vegetable broth from scratch, which is awesome because spending close to a buck a can on broth from the store is lame. Even better, it's really easy, and it's hard to find a cheaper recipe to do than this one.
The first thing you do is collect all your veggie scraps for a week or so. Wash them really well in cold water, and add them to a Ziploc container in your fridge (one with a good seal, hopefully). By the end of 10 days, I had broccoli and kale stalks, green pepper cores, the ends of a couple onions, some squash and tomato skins, potato peels, and the tips of small zucchini and eggplant.
When you're ready to make the broth, bring a stockpot of water to boil on the stove. How much water? Uh ... about enough to cover all the vegetables? If it's too watery, you can always reduce it later, so I wouldn't worry. Throw the veggie parts in and reduce the heat; then leave it to simmer for about an hour and a half. Strain the broth through a cheesecloth, and freeze it or keep it in the fridge to use for recipes.
No pictures this time. It looks pretty much like broth.
that's awesome!
ReplyDeleteprobably lots less salt than other things too